Hot chili olive oil, or peperoncini oil →

I'm really not a spicy food person — like, sriracha gives me the hiccups, guys. Salsa in our house is extra mild, if that's a thing. I'm afraid to eat Flamin' Hot Cheetos. I basically have the whitest taste buds around. But for some reason, I've gotten totally hooked on this Italian condiment, peperoncini oil, and there's no going back. 

I discovered this olive oil at a pizzeria, and though I was skeptical at first, everyone else was doing it, so obviously, I had to, too. On drop on that pizza, and I was all "BAM" like Emeril. This stuff is gold. 

And now it goes on everything — we add it on our eggs in the morning, or it's perfect in this "I have nothing left to eat in the fridge" crispy egg spaghetti pangrattato from Smitten Kitchen. I'm sure it would be awesome on avocado toast if I was basic enough for that, or basically any pasta dish. Tell us what you like it on! Join the club! Be one of the cool kids and make this delicious Italian nectar (after wine, of course).